LA SALADE COTE CAP VERTE ( CHOPPED EGG SALAD)
The influence of French food in Senegal is unmistakable, yet Senegalese food has a quality of its own, with dishes from many other parts of the world and other parts of Africa incorporated into the cuisine. This Senegalese dish may be used either as an appetizer or as a salad. Posted for ZWT 2006
Provided by SusieQusie
Categories African
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Arrange greens in mounds on 6- to 7-inch salad plates.
- Sprinkle eggs heavily over the mound of greens.
- Combine dressing ingredients in a jar& shake thoroughly.
- Serve dressing separately.
Nutrition Facts : Calories 396.8, Fat 39.6, SaturatedFat 6.1, Cholesterol 141.3, Sodium 436.8, Carbohydrate 7.3, Fiber 0.4, Sugar 6.4, Protein 4.6
BEST-EVER EGG SALAD SANDWICHES
Categories Sandwich Egg Mustard Olive Sauté Picnic Kid-Friendly Mother's Day Back to School Lunch Mayonnaise Bacon Spring Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
- Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
- Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.
CHOPPED SALAD
A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don't toss everything together until just before serving - and, preferably, do so at the table for maximum impact.
Provided by Melissa Clark
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
- Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
- Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.
SALADE VERTE
Categories Salad Leafy Green Side No-Cook Spice Healthy Endive Escarole Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Make dressing:
- Whisk together all dressing ingredients except oil in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified.
- Make salad:
- Tear romaine, escarole, iceberg, and Boston lettuce into bite-size pieces and toss with endive in a large salad bowl (preferably wooden). Rub bread liberally all over with garlic and toss with greens. Add dressing, toss well, then discard bread. Serve immediately.
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